5 Vegan Desserts You Have To Try

Hey lovely ladies! Today, once again, we turn to the health and diet. We all know that our body is our temple and we have to take good care of it. However, we all LOVE desserts and that is the hardest thing to give up, especially if you are going vegan. What kind of dessert it would be with no eggs, milk or butter?!

Not to worry, there are surprisingly a lot of dessert ideas for vegans which are so yummy even sworn butter lovers would not resist trying. I, as a prominent sweet-tooth myself, am about to share with you some of those recipes.

Preheat your oven to 350° F. Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl. Add the apple cider vinegar to the milk and beat until it’s frothy. Whisk in the oil, vanilla, and sugar. Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. When ingredients are just fully incorporated, stop mixing. Pour the cake batter into two round, 8 or 9-inch springform cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. Allow the cakes to cook completely. To make the creamy chocolate filling: Use a food processor to process the pumpkin, cocoa, maple syrup, and almond or cashew butter till smooth. Set aside. To make the ganache: Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature. To assemble the cake: remove the cakes from their pans. Place one onto your cake stand and gently shave the rounded top off of it with a sharp knife. Spread the creamy filling over this layer. Gently place the other cake over it. Pour the ganache over the cake. Transfer to a refrigerator to set for an hour. Serve.

Instructions:
To make the crusts: pulse coconut and walnuts together in your food processor until they become crumbs. Add the rest of the ingredients and process until it stick together. Press into tart tins lined with coconut oil and put in the fridge to set for about an hour. Take them out of the molds and fill with mango slices, dusting the tops with cinnamon and ginger and sprinkling with coconut. Enjoy!

Instructions:
To make the crust: pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary).
To make the filling: blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve!

Preheat oven to 350. Mix all ingredients together until you have a pretty smooth batter. Try it! Yummy! Pour it into a loaf pan. Now if you want to totally step up the whole game: roughly mix together 1/4 cup brown sugar, 2 t cinnamon, 1 Tb olive oil and 1/3 cup chopped pecans. Sprinkle this on top of the batter in the loaf pan. Bake for about 40 minutes, doing the tooth pick test to make sure it’s ready. Let it cool for around 20 minutes and then slice and enjoy with loved ones!

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

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I am studying Intellectual Property and Business but my one true love and passion is fashion! I love the magical world that fashion creates and being a part of it. I also adore reading, learning new skills, traveling and exploring new places. I believe we are the creators of our own destiny!